Malanga Fritters
These easy-to-make Cuban malanga fritters are small, savory fried fritters that are crispy on the outside and chewy on the inside.
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Servings: 6
Calories: 103kcal
Cost: 5
Equipment
- food processor
- box grater
- stove
- frying pan
Ingredients
- 1 pound malanga grated
- 2 cloves garlic or 1 teaspoon of garlic powder
- ½ teaspoon salt
- 2 tablespoon fresh parsley finely chopped
- 1 egg
- 2 cups vegetable oil or until it reaches one inch in pan
Instructions
Malanga Mixture
- Pulse malanga until shredded in a food processor, or use a hand grater to create a thick paste.
- Add grated malanga into a large bowl and combine with remaining ingredients, except for the oil.
Frying Malanga Fritters
- Heat oil over medium high heat in a frying pan with at least an inch of oil.
- Add the malanga mixture a teaspoon at a time, being sure to not overcrowd the pan.
- Fry until one side is golden brown, then flip and continue to fry until the other side is also golden brown. This takes about 2-4 minutes, in total. Lower the heat to medium, if needed.
- Remove fried malanga and allow it to drain on a paper towel lined plate. Continue frying remaining malanga in batches.
Notes
- 1 pound of malanga is about 2 medium-sized malanga vegetables.
- Eat right away. I would not reheat this, as it is best fresh.
- Refrigerating the malanga mixture for up to twenty minutes before frying may help if you find your malanga mixture is too runny.
Nutrition
Serving: 6g | Calories: 103kcal | Carbohydrates: 22g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 214mg | Potassium: 502mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 209IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 1mg